Mini ‘Carrot’ Peppers with Tuna

SERVES: 4

INGREDIENTS

4 mini bell peppers, orange
1 can tuna 5 oz
2 tablespoon mayonnaise
1 medium pickle minced
1 bunch dill divided

DIRECTIONS

Open and drain off as much of the liquid from the can of tuna as possible. Then in a bowl, mix the tuna with the mayonnaise, the chopped pickle and 2 Tsp of the chopped fresh Dill.

Next slice the orange mini bell peppers in half lengthwise. Remove the the seeds and insides of the the peppers as well as the stems. Then make small bunches with the fresh dill and place them where stems were cut away. ( place them back a bit to keep them from falling out).

Stuff the the cut peppers with the tuna mixture and use a spoon or your fingers to push it down evenly into the peppers. Refrigerate until ready to serve.

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